Afgan Style Eggplant and Tomatos Badinjon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 large eggplant1 3 oz can of tomato paste1 or 2 large tomatos1 serrano pepper (large lengthwise slices) (optional)or 2 green bell papers (cut in 1/2" rounds)olive oil (drizzle)salt to tastecumin to taste1 tsp. garlic paste 1 cup of waterplain low fat yogurt (optional)
"Light" Version
Peel eggplant
Cut eggplant into 1/2" thick-like slices lengthwise or in rounds
Lay eggplant into cassarole dish (okay if they overlap)
Cut tomatos in 1/2" rounds
Lay tomatos on top of the eggplant
Lay cut peppers (serrano or green bell or both)
In a seperte bowl add:
1 cup water, tomato paste, salt, cumin, garlic paste and stir and mix. Add a touch of water if necessary, creating a light, thick paste, but not "thick" and do not make it too watery. If too much water is added, add more tomato paste.
Add more cumin and salt if needed.
Pour mixture over the entire dish.
Cover with foil
Oven 350 degrees for 20-25 minutes or until eggplant and tomatos are soft to the touch.
If dish is too watery, take foil off and cook for an additional 5-10 minutes to dry excess water.
"Non-Light" Version
Drizzle with olive oil when the eggplant is in the dish, (it will make the eggplant softer in less time) The more oil, the better it tastes. You may even fry the eggplant first if you are not concerned with calories, this is the traditional way.
Serve with plain yogurt on top drizzled for accent
Eat with good quality "naan"
Serve right from the dish, or spread carefully on a decorative platter without breaking up the eggplant.
In Afghan culture this is a side dish at dinner.
Serving Size: 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user KHADIJAORTA.
Peel eggplant
Cut eggplant into 1/2" thick-like slices lengthwise or in rounds
Lay eggplant into cassarole dish (okay if they overlap)
Cut tomatos in 1/2" rounds
Lay tomatos on top of the eggplant
Lay cut peppers (serrano or green bell or both)
In a seperte bowl add:
1 cup water, tomato paste, salt, cumin, garlic paste and stir and mix. Add a touch of water if necessary, creating a light, thick paste, but not "thick" and do not make it too watery. If too much water is added, add more tomato paste.
Add more cumin and salt if needed.
Pour mixture over the entire dish.
Cover with foil
Oven 350 degrees for 20-25 minutes or until eggplant and tomatos are soft to the touch.
If dish is too watery, take foil off and cook for an additional 5-10 minutes to dry excess water.
"Non-Light" Version
Drizzle with olive oil when the eggplant is in the dish, (it will make the eggplant softer in less time) The more oil, the better it tastes. You may even fry the eggplant first if you are not concerned with calories, this is the traditional way.
Serve with plain yogurt on top drizzled for accent
Eat with good quality "naan"
Serve right from the dish, or spread carefully on a decorative platter without breaking up the eggplant.
In Afghan culture this is a side dish at dinner.
Serving Size: 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user KHADIJAORTA.
Nutritional Info Amount Per Serving
- Calories: 206.5
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 220.4 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 15.0 g
- Protein: 9.4 g
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